Introduction Of Deoxidizer

     People in the development of food production and food processing, food preservation is highly valued. In order to achieve food preservation, preservation, and prolong the shelf life of food products, people use a variety of preservation technology, such as refrigeration, irradiation and so on. But the most convenient and economical technology is the use of deoxidation agent preservation methods.Deoxidizer
     The deoxidation agent is an additive that absorbs oxygen and slows down the oxidation of food. Deoxidation agent can effectively inhibit the growth of mold and aerobic bacteria, prolong food shelf life, in the prevention of oil spoilage, prevent the oxidation of meat browning and prevent the loss of vitamins in food can also play a very good role.Deoxidizer
     The deoxidation agent can be used in baking food to prevent the mildew of the cake; in the process of storing fresh meat to prevent the myoglobin from being oxidized, it achieves the function of removing the oxygen and protecting color; it has the effect of inhibiting fat oxidation and preventing the growth of mould. Deoxidizer
     In tea packaging discoloration and the oxidation of vitamins, so if the moisture-proof, shading at the same time plus deoxidation packaging, in the Low-temperature storage after one years, can still make green tea to keep soup clear leaves the state of a fresh drink; in solid beverages, the use of deoxidation packaging, through gas balance , remove the oxygen in the milky structure, prevent the appearance of stale or other peculiar smell; deoxidation packaging technology is used to remove the oxygen from puffed sponge structure in puffed food, which is the main process of frying. prevent oil oxidation; in cereal food, the deoxidation packaging removes oxygen, can prevent the worm to eat and mildew, use in peanuts, walnuts, sesame oil can prevent and defeat the fat, in fruit and vegetables dry product or powder, can prevent vitamin denaturation and discoloration.Deoxidizer
    Oxygen is one of the important factors causing food spoilage. Many components in food are closely related to the existence of oxygen. From the biochemical point of view, fat Oxygen will oxidize Kazakhstan defeated, vitamins and a variety of amino acids will lose nutritional value, oxygen will also make the unstable pigment discoloration or fade; from the microbial point of view, most of the microorganisms in the aerobic environment of good growth, even if the content of oxygen in the packaging environment as low as $number, most of the aerobic bacteria and facultative anaerobic bacteria can still grow, biochemical reactions will still be carried out.Deoxidizer